Artichoke Dip Recipe
An artichoke dip recipe needs to taste like artichoke - ours does!
Artichoke is a delicate flavor. We don't like to use marinated artichokes because this hides their wonderful flavor.
Dips are often best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold. But this one can be made cold or warm.
You can also prep this up the day before your party, and bake it closer to when your guests arrive - lots of options here.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup (8 oz) cream cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
3/4 cup of chopped red onion
2 - 10 ounce cans of artichokes - chopped
1/2 cup (4 oz) shredded cheddar
1/2 cup (4 oz) shredded Swiss
1/2 cup (4 oz) shredded Mozzarella
2/3 fresh artichokes
Chop the artichokes (not in a food processor.) Do this by hand.
Combine them with the rest of the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.
Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.
OR, you can combine all the ingredients in a heat proof serving bowl, except the parmesan. Bake for 15 minutes at 350° , sprinkle on the parmesan and bake for 5-10 minutes more. Serve hot.
Optional:While this is baking or chilling, steam the whole artichokes after clipping the sharp points off each tip with shears. We stand them up in a covered pot with 1/2” of boiling water in the bottom for 10 minutes or so, depending on their size. Allow them to cool, and use as a garnish or a nice veggie near your wonderful dip!
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